Tuesday, May 29, 2012

Lemon Blueberry Ricotta Cake

I've been craving Starbucks lemon pound cake lately. It's so dang good. How ever I had some blueberries and ricotta and a slew of fresh lemons so I took the recipe I was going to use for pound cake and tweaked it to this. It turned out to be a nice lemony cake with all the yummy blueberries on the bottom. YUM!!!
1 Box Yellow Cake Mix
1 Box Instant Lemon Pudding
4 Eggs
1/2 Cup Oil
1/2 Cup Milk
8oz Ricotta Cheese
4 Tbs Fresh Lemon Juice
Zest of 1 Lemon
1 Pint Blueberries

Preheat oven to 350 degrees F. Grease a 13x9" baking dish. Set aside. Mix cake mix and pudding mix in a mixing bowl. Add eggs, oil, milk, ricotta cheese, lemon juice and lemon zest. Beat with and hand mixer on medium speed until no longer lumpy about 2 minutes. Fold in blueberries gently and pour into baking dish. Bake for about 27 minutes or until tooth pick comes out clean. 

See This Over at Weekend Potluck


  1. That looks so good and super easy! Can't wait to try it!

  2. This sounds delicious! I love lemon and blueberry together.